bulkfermentation
Bulk fermentation refers to the initial fermentation stage of a dough after mixing, where the dough ferments as a single mass before shaping. It is a key step in many bread-making methods and is influenced by temperature, hydration, yeast or starter activity, and salt.
In bread making, bulk fermentation allows gluten to develop and gas to be produced, contributing to dough
The process: after mixing and kneading, dough is left to ferment in bulk in a container or
Indicators of readiness: dough should roughly double in size, show bubbles, feel aerated and supple. If overproofed,
After bulk fermentation, the dough is gently deflated, divided, and shaped, with a bench rest before final